Simple Salad

I have been meaning to post this recipe for a while. This is hands-down one of my favorite salads. I first tried it at True Food Kitchen in Phoenix, it is one of the most popular dishes at the restaurant. It is incredibly simple with just a few ingredients, and it packs a super antioxidant boost. During winter when kale is in abundance, we made this salad probably about once a week. You can still find lacinato/dinosaur/Tuscan kale in the store all year round, though it is a bit more expensive during the summer. You can use regular kale in this salad, but I really enjoy the taste of lacinato kale. You can also easily substitute different cheese or types of breadcrumb. I have done this salad with regular breadcrumb and also with panko. This salad will keep in the fridge for a few days, so it's great to make a big batch and have leftovers. 

Tuscan Kale Salad
from Dr. Weil's True Food Kitchen (there is also a video here)

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed  juice of 1 lemon  3-4 tablespoons extra-virgin olive oil  2 cloves garlic, mashed  salt & pepper, to taste  hot red pepper flakes, to taste  2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan  1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.